Mint and chocolate are just plain meant to be and I’m not about to wait until Christmas to share these with you!

These sinfully rich and fudgy chocolate cookies are a chocoholics dream. While I continue to insist I am not a huge chocolate fan, anything chocolatey looking like this is simply irresistible.

My trusted friends over at Cooks Illustrated have a proven chewy and thick chocolate fudge cookie recipe. The recipe is pretty basic and comparable to a brownie recipe. Melted chocolate, butter, eggs, sugar, and cocoa powder. They add a little baking powder to give the cookies some lift and brown sugar to keep the cookies soft.

I precisely followed the recipe. While it’s not complicated by any means, it does require 4 separate bowls for different ingredients as you are preparing the dough. Completely worth the extra dishes if you ask me.

I added an extra tablespoon of flour to the recipe because the dough was too sticky to handle. I also added a handful of semi-sweet chocolate chips and crushed York Peppermint Patties. A last minute, but totally necessary addition.

Rather than mixing the peppermint patties directly into the dough, I pressed pieces on top of the cookies after I rolled them on a cookie sheet.

If the peppermint patties were rolled onto the bottom of the cookie, the peppermint patty goo would inevitably melt first and spread – preventing the cookie dough from baking evenly. You want the goo to melt on top, not underneath the cookie. 😉

These cookies are like biting into a gooey brownie, soft cookie, and melted peppermint patty all at once. They’re sinfully rich, incredibly dense, and monster-thick. Exactly how I like my cookies. 😉

Directions:

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside.

With an electric or stand mixer with paddle attachment on medium speed, beat the butter until smooth and creamy - about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Do not overmix at any point in this process. Chill dough for at least 30 minutes.

Preheat oven to 350F degrees. Scoop about 2 Tablespoons of dough and roll into a ball. Press a few pieces of peppermint patties on the tops of each cookie ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for 5 days.

I made these yesterday as a gift for a friend who loves York Peppermint Patties. Needless to say, these were a hit. SO GOOD! Thanks for sharing.

Not a fan of Peppermint Patties, but, these cookies made me change my mind! I made them for a Christmas party and decided to try one before bringing them along… Two cookies later, I was glad the recipe yield is 2 dozen. 😉 {Especially because no cookies returned home!]

I made these yesterday, only 2 left. Was a bit worried about just how soft they were when taking them out. But they set so nicely and now they are super fudgey! Yum!

Hi Sally!
I really love your blog
I am making some sweets for my school’s spring fair and for Christmas presents.
I’m wondering, could these and the chocolate chip peppermint cookie bars be made ahead of time and frozen?
Thank you!
(Ps- have you had a tim tam before? Maybe you could use them in a recipie? Delish!)
Thank you!